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Pressure Cooker Chicken Noodle
Course
Main Course
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
384
kcal
Author
Corrie
Ingredients
1
lb
boneless skinless chicken breast
chopped
10
oz
cooked noodles
2
cups
chicken stock
3 to
matoes
chopped
2
carrots
chopped
2
cloves
garlic
minced
2
tablespoon
canola oil
2
tablespoon
Worcestershire sauce
Salt and black pepper to taste
Instructions
Pour canola oil into your Instant Pot and add garlic, carrots and tomatoes.
Press “Sauté” and cook for 3 minutes.
Add your chicken chops and cook for another 2 minutes while stirring, so that meat browns on each side.
Add chicken stock, Worcestershire sauce, salt and pepper and lock the lid.
Cook at high pressure for about 8 minutes.
Quickly release the steam and open the lid.
Add cooked noodles and press “Sauté” again.
Cook for 2 minutes while stirring.
Nutrition
Calories:
384
kcal
|
Carbohydrates:
35
g
|
Protein:
32
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
76
mg
|
Sodium:
413
mg
|
Potassium:
967
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
5908
IU
|
Vitamin C:
18
mg
|
Calcium:
45
mg
|
Iron:
2
mg